Ginger-Carrot Bisque

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	Preparation	5 minutes
	Cooking	45 minutes
	Ready In	50 minutes

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Ingredients

1/4	cup	butter, unsalted	plus 2 tablespoons
2	pounds	carrots	peeled and thinly sliced
2	large	onions	chopped
1	tablespoon	ginger	fresh, peeled and minced
2	teaspoons	orange zest	grated
1/2	teaspoon	coriander	ground
5	cups	chicken broth	homemade or canned
1	cup	milk, skim	or light cream for extra richness
1/2	cup	parsley leaves	minced fresh

Directions

Melt butter in heavy large saucepan over medium heat.

Add carrots and onions.

Cover saucepan and cook until vegetables begin to soften, stirring occasionally, about 15 minutes.

Mix in ginger, orange peel and coriander.

Add 2 cups stock. Reduce heat to medium-low. Cover pan and simmer soup until carrots are very tender, about 30 minutes.

Puree soup in batches in processor or blender.

Add remaining 3 cups stock and half and half to soup *Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Cook over medium heat until warm. Ladle into bowls. Sprinkle with parsley and serve.

* Substitute skim milk and cornstarch to thicken instead of light cream.

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Member Review

Almond-Crusted Chicken Breasts

Turned out very well. My 12 year old liked it, and my 4 year old, though apprehensive, ate it without complaint. I removed the crust and fed it to our 11 month old too.

Reviewed by Tiggertheterrible

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